Ch 6 Home Ecc
Steps for Dishmachine Remove visible food before placing in machine Load rack into dishmachine Presoak flatware to loosen encrusted food When clean and sanitze done, airdry Place itens to be washed in right dishrack
2 4 1 5 3
Order for Sanitizing: Rinse table using hot water and clean towel Wash table with hot water and detergent Allow to air dry Clear table or countertop Apply sanitizer using spray bottle or a special sanitizing bucket
3 2 5 1 4
Steps to Clean&Santize Large Equipment Sanitize using a sanitizing solution Dry using a clean towel or paper towels Unplug equipment Disassemble equipment as needed Put on cutresistant gloves if sharp pieces Rinse with hot water Wash with hot water& detergent to remove visible food
7 6 1 3 2 5 4
Explain the difference between clean and sanitary
Clean is the visual appearance of something being unsoiled, Sanitary is when it is free from pathogens.
Name two ways that insects and rodents spread biological hazards in the kitchen.
They have pathogens in their droppings and carry pathogens on their bodies and feet from the garabage to kitchen.
Hands: Use _____ to turn off water and open bathroom door, then discard.
paper towel
Hands: Dry using ____ or ______. Do not dry hands on a ____ towel or apron.
paper towel, air dryer, communal
A _____________ is a licensed professional who uses various chemicals, sprays, and traps to prevent or eliminate infestations
pest control operator
Health inspectors are responsible for protecting the ____ health.
public
Hot, fully cooked foods must be cooled ______
quickly
Hands: ________ and wet your hands
roll up sleeves
A ______ environment is free from pathogens
sanitary
Change gloves if ____ starts to drip from under the gloves
sweat
A ______ consists of three adjacent sinks used to clean, rinse, and sanitize small equipment and utensils.
three compartment sink
A key principle to food safety is ________________
time and temperature
____________ is a system that identifies and manages key steps in food handling where contamination is most likely to occur
Hazard analysis critical contol point
What is the most important step in pest control?
Keep it clean and sanitized
HACCP plans rely on predetermined critical control points (CCP). CCP is a step in food handling at which control can be applied to ______ or ____ a food safety hazard.
prevent or eliminate
What is the HACCP
management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
To protect food from contamination, you must make sure food is ___________ the temperature danger zone
above or below
The goal of the Hazard Analysis Critical Control Point system is to
analyse food handling procedures in kitchen to reduce contamination risk
Gloves: Properly wash hands using _______ soap before putting on a pair or gloves.
antimicrobial
Hands: add _______ soap and lather hands, including the ______ and wrists, and up to the ______. Scrub for ______ seconds and use a nailbrush to scrub ______ the fingernails. Wash well between fingers.
antimicrobial, backs, elbows, 20, under
What is the minimum freqency for emptying the garbage containers in the kitchen?
at the end of each work day
If gloves become even slightly torn or punctured, _____ them
change
____ is the visual appearance that something is unsoiled
clean
Thaw frozen food in the refrigerator or under _____ running water
cold
Hands: Use water that is as hot as is ______
comfortable
A step in food handling at which control can be applied to prevent or eliminate a food safety hazard is a _____________
critical control point
________ occurs when harmful microorganisms are transferred from one product to another by hands, utensils, equipment, or other physical contact
cross contamination
Change gloves after ____ work task
every
Any surface such as a table, cutting board, or piecce of equipment that comes in contact with food is considered _________________
food-contact surface
Change gloves at least every _____ hours.
four
When food must be in the temperature danger zone, limit the time to no more than ____ hours
four
Never wash _____ hands.
gloved
When a health department official inspects a foodservice operation, food service workers should answer their questions _____
honestly
Hands: Rinse under _____, running water
hot
To kill biological hazards present in most foods, cook to an ______ temperature of 145 degrees F
internal
Food held hot must maintain an ______ temperature of _________ or more.
internal, 135 degrees F
HACCP pays particular attention to the temperature danger zone and ___________
minimum internal temperatures